Description:

Indian-style chicken in sauce.

Source:

dlishus

Serves/Makes:8

Ingredients

• 16 pieces chicken, skinned
• 2 tbsp (30 ml) plus 1/2 cup (125 ml) vegetable oil
• 2 (or 3) cups onions, thinly sliced
• 1/2 cup (125 ml) blanched slivered almonds
• 3 tbsp (45 ml) ground coriander
• 1 tsp (5 ml) salt
• 2 tbsp (30 ml) chopped fresh ginger
• 2 tsp (10 ml) ground cardamom
• 2 tsp (10 ml) ground red pepper
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2 ml) ground fennel
• 2 cups (475 ml) plain yogurt or sour cream
• 1 cup (225 ml) water
• fresh cilantro for garnish

Preparation

• Heat 2 tbsp (30 ml) oil in large pot or dutch oven over med-high heat.
• Pat chicken dry; add chicken in batches and quickly cook on all sides until no longer pink on outside - but not too brown.
• Remove chicken and set aside in warm place.
• Heat remaining half cup oil in pot and add onions.
• Cook onions for about twelve minutes, stirring constantly, until softened and golden brown.
• Add almonds, coriander, ginger, cardamom, red pepper, cumin, and fennel and cook three to five more minutes.
• Remove mixture from heat.
• Transfer half of onion mixture to food processor or blender; add half of the yogurt of cream (1 cup) and half of the water (half cup) to the onion mix in blender and puree.
• Repeat process with rest of onions, yogurt and water.
• (*you can leave out the pureeing step and leave mixture "as is" if you prefer, but pureeing the mixture gives a very nice result)
• Pour sauce back in skillet.
• Add the reserved chicken to sauce and place over med-high heat to bring to boil.
• Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about fourty-five minutes.
• Remove from heat and let stand for about half an hour (this intensifies the flavor - if you can wait that long!)
• Reheat gently and serve with buttered rice and vegetables.

Comments

Mouth-watering recipe of India. Yummmmmmmmyy!